on the trail of the archaic revival

This site is not a just recipe website, although thats what it comes across as. What we are really sharing here are techniques: some of which our ancestors perfected over years and years, all over the world. Fermentation, soaking grains, beneficial herbs, bone broth, & preserving food are all part of what we like to call 'the archaic revival'. We also serve up ideas, challenges and neat foods and vegetables that you may not have tried.

Our priority is to use fresh organic produce, dairy, grains and meats. We begin with the groceries available to us (and that we can afford), preferably at a local farmers market and/or co-op. Once we have our ingredients, then we either look them up in the index of one of our fave cookbooks, or barge ahead on inspiration. One thing we are sure of - organic just tastes (feels!) better. Because we really love food, its all about using wonderful ingredients.

connecting food to farming

Its difficult to over-estimate the value of farmers and their endeavors. Given the importance of their work to our health, they would seem to deserve all our affection and more. We are encouraged by the recent trend away from big agriculture and monoculture. The small (and large) organic farms that are cropping up all around the world are making life better for their communities, and maybe for all of us. Organic meat, cheese, wine and beer are also making inroads to modern life. Sometimes the word 'conscious' comes up in place of organic: this word denotes the sense of personal responsibility that may lead to a better future.

contact us

We welcome your input, comments, submissions and suggestions. If you have questions about a recipe, life in northern california or kung-fu cooking, we would be happy to answer them. mail at wonderfulingredients dot com

blackberry tiblets

make the blackberry filling first, giving time for the rosemary to infuse and work its magic. the assembling and cooking is efficient and fun to do w/ two people, though also possible (and still quick) to do on your solo.

mince rosemary and add it to a bowl w/ salt and sugar, using a spoon or mortar, crush then together for a minute. add blackberries, stirring gently till all mixed together. let sit for a 1/2 hour or more.

cut butter into flour either w/ a food processor, blender, knife or hands until just mixed - over-mixing will lend an unpleasant elasticity to your dough. add water, beginning w/ two tablespoons, and slowly adding more as you need. with a fork then your hands, mix the water butter and flour until comes together. just barely knead, one or two times is plenty. you can divide your dough into two parts, putting one wrapped up tight into the fridge while you work w/ the other. lightly flour your working area and roll out the dough to 1/8” or so… thin works best here.

heat a skillet (nonstick or cast iron) to medium heat while you:cut up the dough into 3”x3” pieces, what ever shapes works for you. place a tablespoon or so of blackberry filling just off center and fold over. seal the edges, by placing a little water along the seam then pressing together. dylan makes them into haphazardly cute little packages, i make them into half-moons w/ the edges tined together: his is faster and works just as well!

when the skillet is warmed, add the tiblets a few at a time. after a few minutes, just as the bottom begins to brown, turn it over and cook the other side. you may need to turn one or too more times in odd positions to ensure proper cooking on this 3D blackberry stuffed package. once the tiblets are goldeny, you can transfer to a plate and serve or: add a tablespoon of butter to the pan, twizzling the whole thing around and turning each tiblet one one time. remove from heat and serve!p.s. don’t burn your mouth!